Chickpea Stew with Spinach
Spicy chickpea stew with spinach is a delicious and nutritious dish that combines the heartiness of chickpeas with the vibrant flavors of spices and spinach. It's a perfect option for those looking for a flavorful and healthy meal.
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to your desired spice level)
- 1 can diced tomatoes (14 oz)
- 2 cans chickpeas (14 oz each) drained and rinsed
- 2 cups vegetable broth
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become golden and fragrant, stirring occasionally.
- Add the cumin, paprika, and chili powder to the pot, stirring well to coat the onions and garlic with the spices. Let them cook for about a minute to release their flavors.
- Pour in the diced tomatoes (with their juices) and the drained chickpeas. Stir everything together.
- Add the vegetable broth to the pot and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together and the stew to thicken slightly. If you prefer a thicker consistency, you can mash some of the chickpeas with a fork.
- Just a few minutes before serving, stir in the fresh spinach leaves and let them wilt in the stew. Season with salt and pepper to taste.
- Once the spinach is wilted, the stew is ready to be enjoyed! Serve it hot with your choice of rice or crusty bread. You can also garnish it with fresh cilantro or parsley for an extra pop of flavor.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 110kcal (6%)Carbohydrates: 11g (4%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 647mg (28%)Potassium: 428mg (12%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 3304IU (66%)Vitamin C: 22mg (27%)Calcium: 78mg (8%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
